KOREAN FRIED CHICKEN DUMPLINGS

Korean Fried Chicken Dumplings image

Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.

Provided by Cooking in the Comments

Categories Dumplings

Time 1h40m

Yield 8

Number Of Ingredients 16

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Ingredients

2 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon ginger paste
1 teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast, cut into small cubes
1 cup potato starch
2 cups oil for frying, or as needed
1 (16 ounce) package wonton wrappers
1 large egg, beaten
2 tablespoons honey
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons lime juice
1 ½ teaspoons sesame oil
1 ½ teaspoons garlic paste
1 teaspoon soy sauce

Steps:

Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g